That's something we've all been told, and you know what? They're right. It is a low-fat source of protein and it can carry just about any flavor you want to impart. You can cook it from raw to just barely cooked to well-done and still have a consistent product. You can go Asian, make a mock steak, cook it and crumble it on a salad...
Or turn it into a BLT.
That's right - how about a Tuna BLT?
Hang in there, let me run through it before you scream into the night!
This recipe serves four. Or maybe two, if you're REALLY hungry!
8 slices of bacon (thick-sliced peppered bacon is good for this)
2 tbsp. EVOO (or an oil of your choice; EVOO carries a good flavor)
1 red onion, chopped
2 cloves garlic, chopped
S & P to taste
1 cup loosely packed sun-dried tomatoes
2 tbsp. balsamic vinegar
2 tbsp. brown sugar (loose pack)
1 tsp Worcestershire sauce
4 6-8oz 3/4-inch thick tuna steaks
1 tbsp. grill seasoning
4 large slices of peasant bread (needs to be coarse, ciabatta rolls work beautifully)
8 red-leaf lettuce leaves (or romaine or boston or...choose your lettuce)
(There's an alternate recipe for this, and I'll list it at the bottom.)
1) Preheat your oven to 375. On a slotted broiler pan, bake the bacon until crisp. (Mmmmm, bacon) This will take 15-20 minutes. And if you are smart, you'll add a few extra slices for nibbling.
2) In a small saucepan, heat 1 tbsp. EVOO over medium high heat. Add the onion and garlic, cook until softened, about 7 minutes (smaller the dice the faster the cook). Season with S&P. Stir in 1/2 cup water, sun-dried tomatoes, vinegar, sugar and Worcestershire and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes.
3) Season the tuna with grill seasoning. (Here's a hint, if you don't have grill seasoning - just do S&P. I have some smoked black salt, which worked really well, imparted some of that smoky grilled taste.) In a large skillet, heat the remaining EVOO over medium heat. Add the tuna and cook for 2 minutes each side for medium rare.
4) Toast the bread. Build with the lettuce, then tuna, bacon, and tomato jam. Now, enjoy!
Okay, so you know me well enough, I can't leave good enough alone (and, like you, I don't always have EVERYTHING that my recipes call for on hand, so I do plenty of substituting. Instead of step 2 above, and those ingredients, try this:
1 cup FRESH tomatoes
3 tbsp. brown sugar
3 tbsp. balsamic
2 tbsp. Worcestershire
1 tbsp. minced garlic
1 1/2 cup water
Add all these into a MEDIUM saucepan, bring it up to a boil, keep it there for about 5 minutes, then reduce the heat to simmer for another five minutes.
I've got a photo here; it's not of the one we made, because, well, we ate them before we had a chance to think about photographing them. But, it gives you an idea.
I hope you enjoy it - and as always, you have questions, shoot me a line!